Thyme~For~Gourmet

Well My health (or lack of good in it) has led me to dive into another venture of cooking. Therefor, I have created a new Blog called All Free Living.I hope that you will continue to follow me over there and embark on this All Free Journey of No Gluten, No Dairy, No Sugar way of life in hopes that my health will improve drastically and the road to good health will be short...Looking forward to experimenting with foods from the Plant and sharing with all of you.. My passion in cooking delicious, healthy and gorgeous food still lives within and I will be bringing all of that to the table at All Free Living..

Hope to see you there and looking forward to your input...

Michelle

Thursday, June 2, 2011

Orange Marmalade

4 Oranges rinsed and thinly sliced...Removing any seeds

2 Lemons rinsed and thinly sliced...Removing any seeds

8 cups Water

8 cups Sugar

Makes 3-4 Pints

Directions:

Slice fruit in half and then thinly slice. Removing and seeds that sneak in.

Place all sliced fruit and their juices into a large stainless steel pot.

Add 8 cups water and bring to a boil stirring often.

Remove from heat and stir in sugar.

Cover and let sit overnight.:

Next Day:

Bring mixture to a boil, reduce heat and simmer for 2 hours. Return mixture to medium boil and cook and additional 30 minutes skimming off any foam that forms until temperature on candy thermometer reads 220 degrees F or until desired thickness. It will be an golden Orange color.

1 comment:

I've been making marmalade like crazy recently! My favorite is blood orange, but then I like blood orange anything. I have yet to try with regular old oranges. I like the idea of using lemon and orange though to make it a bit tarter.

Welcome

I am a self taught foodie who loves to cook good delicious and interesting food for my family and friends.
I am a wife of my Best Friend and Soul Mate for 32 years and mother of 2 wonderful Young men 22 & 20. I enjoy my country living and all my animals that come with it.

Saute Turkey Baccon in oven proof skillet, add Shallots and Mushrooms until tender...Add Spinach and cook until wilted.
Add egg mixture and give a stir....Let cook over medium heat until almost set. Add Goat Cheese in chunks over top of eggs. Place into stove under broiler until set and cheese is melted...

I serve wedges over Mache Greens and drizzled with a light Vinagrette dresssing...

Enjoy!!

Featured Local Cuisine Review ~ 463 Sports Grill

The 463 Sports Grill Located at 2748 Spring Street in Paso Robles in the building connected to the Bowling Alley...

Owner: Jason Luke
Our Server: Kali Greathouse

The place was not busy after all it was a Wednesday night almost like 8:30 after an FFA meeting...
The service was awesome by Kali and the Owner Jason came in personally and introduced himself...
Conversation throughout the whole entire evening with both was incredible...You truly feel like your part of the family there...

I ordered the Thakko laden with Pesto Hummus that had all the makings....Let me tell you this dish melted in my mouth and was so light, but so filling...
See the picture and it describes what was in it...
John ordered a Burger and Garlic Fries...He could barely finish it...The juices were flowing all over his plate...:)
Connor ordered Chicken Strips with Fries that were so moist.
Kyle and I share an order of Crispy fries...(that's the way I love them)...
The experience was lovely, the conversation was great and FOOD was to die for...Price was very reasonable...
They have several different types of Thakkos...